submitted by /u/Pangolin-Annual [visit reddit] [comments ..read more

I am wondering if I am doing this wrong, but hear me out folks. I go to Knowde to see if there are raw materials or certain reaction aids that I can buy quickly, and even since I worked in the previous PhD lab - now I am in the industry - Knowde has some god awful customer service. Use a chat? NO response for hours. Emails? You have to nag them at least 5 times just to get snippy responses. It's always the same person, strangely, which makes me think that the company is understaffed or they keep their staff numbers low on purpose. How do I make my interactions with them more time efficient ..read more

I'm working on a new crunchy snack, but I need some help. I'm hoping to experiment with commercial ingredients to get the right texture, but I'm not sure where to find them in small amounts at a reasonable price. Do you know where I could purchase ingredients like pre-gelatinized Phosphated Distarch Phosphate and Starch Sodium Octenyl Succinate? Your help would be much appreciated! Thank you! submitted by /u/New_Horizon_10 [visit reddit] [comments ..read more

I've been casually job searching the past few weeks (wanting to get out of warehouse work). One place I applied for was a QC inspector at a certain food company. The job posting says no education / experience required (they will train). Is this normal for this type of job? I have an interview scheduled with them for next week so I'm just curious. Aside from that, the job posting duties/responsibilities are pretty vague (will be on your feet for hours at a time, assist qa management with X, perform food safety and quality checks, etc.). Anyone have any input on what an entry level qc inspector ..read more

Hello. I recently finished my undergrad a month ago and have worked production at a local brewery for the past two years. My current job is fine, management is fairly relaxed and it meets my needs, but I am always left wanting more and feeling like I am not expanding my knowledge gained in school. While in school I became really interested in food safety, particularly when it comes to making the food system as a whole safer. I am not really interested in doing food safety work at a private company, the public health side of things is what I am drawn to. Do you know of any jobs that fit that d ..read more

If I'm trying to make a gel with Konjac, Karrageenan water and oil what is the ideal way to mix these ingredients? Process 1: Konjac + Karrageenan + Water --> Mix --> + Oil Process 2: Konjac + Karrageenan Oil --> Water What are the different physical characteristics of these gels with regards to elasticity, cold/hot temperatures, emulsion states etc? Thanks!! submitted by /u/HeIsASheYouThey [visit reddit] [comments ..read more

Hello pals! recently I have submiited the paper to Journal of food composition and analysis. But we are asked for journal transfer to either Heliyon (impact factor 4) and Food and Humanity with conditional acceptance with some reviewer comments. But I feel like Food and Humanity is not upto the mark coz i can not the impact factor of that journal. I dont know how to tell my supervisor to go for heliyon , if it is not a good journal. Please help me friends. submitted by /u/__mister_v [visit reddit] [comments ..read more

Hello All!!! I am a food science and nutrition Master's student at Montclair State University working with Dr. Charles Feldman on a capstone paper with the intent to publish it once complete. My team and I are looking for food scientists for an IRB-approved study. The study is a qualitative study that is looking to examine the opinions and behaviors (professional and personal) of food scientists regarding human-caused climate change. This study is novel. As far as we know, there are no existing studies that ask food scientists their opinions on things. My team strives to give scientists a ..read more

Isn't dairy whiter than oat? submitted by /u/lalakal25 [visit reddit] [comments ..read more

Hi I am a holder of a food processing technology degree. I wanted to ask if there are any countries with companies that offer sponsored migration for food processing technicians. I am currently in Zimbabwe and looking to move to any other country and work there to get more experience and exposure. Has anyone else tried relocation with this degree and succeeded or the degree does not have that much of a market on the global scale submitted by /u/Leather_Show_9433 [visit reddit] [comments ..read more